The Chef de Cuisine will be responsible for overseeing the daily operations of the kitchen, managing the culinary team, ensuring the highest standards of food quality, and contributing to menu development. This person is required to be a creative and skilled individual with a strong understanding of culinary techniques, leadership abilities, and a commitment to excellence.
Key Responsibilities:
Menu Development:
o Collaborate with the owners and to design and refine seasonal menus, ensuring a balance of innovation and consistency with the restaurant’s culinary vision.
o Develop and test new recipes, considering food trends and customer preferences, while maintaining high standards of taste, quality, and presentation.
Team Leadership and Training:
o Recruit, interview, and hire kitchen staff, building a strong culinary team ready for the restaurant's opening.
o Develop and conduct comprehensive training programs for kitchen staff, including cooking techniques, kitchen safety, food handling, and sanitation practices.
o Lead mock service runs and menu tastings to ensure the kitchen team is fully prepared for opening day.
Inventory and Cost Management:
o Develop initial inventory lists, par levels, and ordering systems to ensure that the kitchen is fully stocked for opening day.
o Implement inventory tracking and cost control measures to maintain budgetary goals from the start.
o Set up relationships with suppliers and manage the initial ordering process to stock the kitchen with necessary ingredients and supplies.
Quality Control and Compliance:
o Establish and enforce kitchen standards, including food safety, sanitation, and quality control procedures, ensuring compliance with local health regulations.
o Oversee the inspection and maintenance of kitchen equipment, ensuring everything is fully operational for the restaurant's opening.
Collaboration and Communication:
o Work closely with the front-of-house management team to ensure that service expectations and kitchen operations are aligned.
o Participate in pre-opening meetings with management to discuss goals, challenges, and strategies for a successful launch.
o Provide input on the design and layout of the kitchen to optimize workflow and efficiency.
Culinary Innovation:
o Stay current with culinary trends and bring innovative ideas to the kitchen to enhance the dining experience.
o Experiment with new cooking techniques and ingredients to continuously improve the menu offerings.
Kitchen Management:
o Oversee daily kitchen operations, ensuring smooth workflow and efficiency during service.
o Coordinate with front-of-house management to ensure seamless service and guest satisfaction.
o Ensure that all food is prepared to the highest standards and in a timely manner.
Team Leadership:
o Recruit, train, and manage kitchen staff, fostering a positive and professional work environment.
o Schedule kitchen staff and assign specific tasks during shifts.
o Conduct regular performance evaluations and provide constructive feedback to team members.
Inventory and Cost Management:
o Monitor and manage inventory levels, placing orders as necessary to maintain stock without over-purchasing.
o Ensure proper storage and handling of all food items, minimizing waste and maintaining food cost control.
o Maintain accurate records of food costs, inventory, and purchasing.
Quality Control and Compliance:
o Ensure all dishes leaving the kitchen meet the restaurant's quality and presentation standards.
o Enforce sanitation and food safety standards in compliance with health regulations.
o Conduct regular inspections of kitchen equipment and coordinate maintenance as needed.
Customer Interaction:
o Occasionally interact with guests, receive feedback, and make adjustments to dishes based on customer preferences and dietary needs.
Culinary Innovation:
o Stay current with culinary trends and bring innovative ideas to the kitchen to enhance the dining experience.
o Experiment with new cooking techniques and ingredients to continuously improve the menu offerings.
Working Conditions:
o Must be able to work flexible hours, including evenings, weekends, and holidays.
o Any and all other work must not interfere with duties or being present at the restaurant on assigned days as directed by the owner and/or management.
o Ability to stand for long periods and lift heavy items as required in a kitchen environment.
A Timeless Luxe Culinary Experience
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